Friday, March 27, 2015
I've got Easter on the brain this week. This Easter bark is too clever.
Bunny ears to make your ice cream cute.
And the Easter basket of my dreams.
Also, I can never resist a pavlova.
I love the style of this Chicago condo.
Macaron ice cream?! Yes please forever and ever.
Hope you have some fun in store this weekend and spring is in the air wherever you are. We're heading to Houston -- dog, baby and all -- to celebrate Jonah's birthday! Harrison's bringing his new sunglasses.
Tuesday, March 24, 2015
I have love for all Girl Scout cookies, but Samoas hold a special place in my heart thanks to the tasty trifecta of chocolate, caramel and coconut. I tried to recreate the magic in a terrine version with three pints of gelato. It's all the flavor of the beloved cookie in frozen form.
Samoa Ice Cream Terrine
1 pint of coconut gelato
1 pint of caramel gelato
1 pint of dark chocolate gelato
1 cup toasted coconut
3 ounces bittersweet chocolate
Line the inside of a loaf pan with plastic wrap, letting a few extra inches hang out over the edges. I found taping the excess plastic wrap to the outside of the pan helped the first layer go in smoother. Let the pint of your first layer of ice cream or gelato (coconut), soften for about 20 minutes, so it’s spreadable. Using a rubber spatula, spread the whole pint in a flat layer over the bottom of the pan. Place loaf pan in the freezer for 30 minutes.
While that layer freezes, remove your second pint (caramel) from the freezer, so it can soften. Once the first layer is firm, spread the second pint of ice cream over it and return the loaf pan to the freezer. Repeat the process with your third layer (chocolate). Once you’re finished, cover the top layer with plastic wrap. Let the finished terrine freeze for at least 6 hours. Once it's ready, unfold the plastic wrap and invert the pan onto a serving plate. With a little wiggling, the terrine should slip out. Remove plastic wrap and garnish with toasted coconut. Melt chocolate and drizzle or pipe over terrine. Slice with a serrated knife and serve immediately.
Thursday, March 19, 2015
Tuesday, March 17, 2015
Recipe adapted from Bon Appétit
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup natural unsalted pistachios, lightly toasted, chopped
1 large egg yolk
3/4 teaspoon vanilla extract
Mix flour, sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Pulse until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. Can be made 5 days ahead; keep chilled. Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, 16 to 18 minutes. Cool shortbread on baking sheets.
Optional: Melt 3 ounces bittersweet and 3 ounces semisweet chocolate, stir and dip cooled cookies halfway into chocolate. Finely chop 1/4 cup of pistachios and sprinkle over cookies. Let set for about an hour until chocolate hardens.
Thursday, March 12, 2015
I bought this Seafolly swimsuit in black years ago, and I still absolutely love it. Old-fashioned cutesy and very forgiving, just what I'm looking for in swimwear. Anthropologie now has the same swimsuit in a selection of patterns and colors. Pineapples! Polka dots! I'm thinking of ordering one, and since I know it works, avoiding the pain of trying on swimsuits.